Optimasi Produksi Gelatin Halal dari Tulang Ayam Broiler (Gallus Domesticus) dengan Variasi Lama Perendaman dan Konsentrasi Asam Klorida (HCl)

*A.Ghanaim Fasya -  Jurusan Kimia, Fakultas Sains dan Teknologi, Universitas Islam Negeri Maulana Malik Ibrahim Jl. Gajayana 50 Malang 65144 Telp./Fax. (0341)551354 / (0341)572533, Indonesia
Suci Amalia -  Jurusan Kimia, Fakultas Sains dan Teknologi, Universitas Islam Negeri Maulana Malik Ibrahim Jl. Gajayana 50 Malang 65144 Telp./Fax. (0341)551354 / (0341)572533, Indonesia
M. Imamudin -  Jurusan Kimia, Fakultas Sains dan Teknologi, Universitas Islam Negeri Maulana Malik Ibrahim Jl. Gajayana 50 Malang 65144 Telp./Fax. (0341)551354 / (0341)572533, Indonesia
Rizka Putri Nugraha -  Jurusan Kimia, Fakultas Sains dan Teknologi, Universitas Islam Negeri Maulana Malik Ibrahim Jl. Gajayana 50 Malang 65144 Telp./Fax. (0341)551354 / (0341)572533, Indonesia
Nazilatun Ni’mah -  Jurusan Kimia, Fakultas Sains dan Teknologi, Universitas Islam Negeri Maulana Malik Ibrahim Jl. Gajayana 50 Malang 65144 Telp./Fax. (0341)551354 / (0341)572533, Indonesia
Dewi Yuliani -  Jurusan Kimia, Fakultas Sains dan Teknologi, Universitas Islam Negeri Maulana Malik Ibrahim Jl. Gajayana 50 Malang 65144 Telp./Fax. (0341)551354 / (0341)572533, Indonesia
Received: 21 Nov 2018; Published: 29 Dec 2018.
Open Access Copyright 2019 Indonesia Journal of Halal

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Abstract
Allah SWT memerintahkan manusia untuk mengkonsumsi makanan yang halal dan baik. Salah satu Bahan Tambahan Pangan yang perlu diperhatikan kehalalannya adalah gelatin. Gelatin yang beredar di Indonesia sebagian besar diperoleh dari impor yang kemungkinan besar berasal dari tulang atau kulit babi. Selain dari tulang babi, gelatin dapat diproduksi dari tulang hewan yang halal seperti sapi, ikan atau ayam. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman dalam larutan asam klorida (HCl) dan variasi konsetrasi HCl terhadap produksi gelatin halal dari tulang ayam broiler.

Penelitian ini dilakukan dalam dua tahap. Tahap pertama, pembuatan gelatin dengan variasi lama perendaman 12, 24, 36 dan 48 jam dalam HCl 5 %. Tahap kedua pembuatan gelatin dengan variasi konsentrasi HCl 3, 4, 5, 6 dan 7 % dengan lama perendaman optimal dari tahap sebelumnya. Karakterisasi produk gelatin dilakukan parameter uji kualitas gelatin dengan menentukan kadar air, kadar abu, derajat keasaman (pH), kekuatan gel, dan stabilitas emulsi dan kadar protein.

Hasil penelitian menunjukkan bahwa lama perendaman dengan HCl pada poduksi gelatin tulang ayam broiler menghasilkan rendemen 7,89-10,21 %. Lama perendaman terbaik adalah 12 jam dengan rendemen 10,21 %, kadar air 8,00 %, kadar abu 11,50 %, dan pH  3,00. Sedangkan konsentrasi terbaik adalah 6 % yang dengan rendemen 3,68 %, kadar air 11,78 %, kadar abu 1,52 %, pH 4,78, kekuatan gel 9,8 N, stabilitas emulsi 63,39 % dan kadar protein 75,31 %.

 

Kata kunci: gelatin halal; HCl, lama perendaman; konsentrasi: tulang ayam broiler.

 

ABSTRACT

 

Gelatin in Indonesia is generally obtained from imported product containing bone or pig skin. On the other hand, gelatin can be produced from halal sources such as cattle, fish or chickens. This study aims to determine the effect of curing time and HCl concentration variationon halal gelatin production from broiler chicken bone. This research was conducted in two stages.In the first stage, gelatin production with variation of curing time (12, 24, 36 and 48 hours) and in the second stage, gelatin production with variation of HCl concentration (3, 4, 5, 6 and 7%). Parameters in gelatin characterization are yield, moisture content, ash content, protein content, pH, gel strength, and emulsion stability. The results showed that the highest yield in gelatin production was 10.21% in 12 hours of curing time. Water content, ash content, and pH of the gelatin were 8.00%, 11.50%, and 3.00, respectively. Production of gelatin based on acid concentration variation gave the highest yield (1.52%) at HCl 6%. The chicken bone gelatin was analyzedwater, ash, and protein content which were 11.78%, 1.52%, and 75.31%, serially. Other parameters of the gelatin were 4.78 of pH, 412.4 g bloom of gel strength, and 63.39% of emulsion stability.

 

Keywords: halal gelatin; HCl, curing time; acid concentration, broiler chicken bone;

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